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The Seasonal Jewish Kitchen: A Fresh Take on Tradition
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About The Seasonal Jewish Kitchen: A Fresh Take On
Product Description Here, at last, is a fresh, new way to think about Jewish food. In The Seasonal Jewish Kitchen, Amelia Saltsman takes us far beyond deli meats and kugel to a world of diverse flavors ideal for modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking. Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles. Amelia draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks. You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals. Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?” Review *“Saltsman ( The Santa Monica Farmers’ Market Cookbook) organizes her latest collection of seasonal, produce-driven recipes according to the Jewish calendar. Though she defines and suggests menus for holidays such as Rosh Hashanah, Tu b’Shvat, and Purim, this isn’t strictly a holiday cookbook. Vibrant recipes with Mediterranean, Middle Eastern, and eastern European influences—including lamb, butternut squash, and quince tagine; Bulgarian cheese puffs; and blood orange and olive oil polenta upside-down cake—are appropriate for a wide range of everyday and special occasions. They’re all identified as meat, dairy, or Pareve/vegan, making it easy to plan meals for guests observing Jewish dietary laws or other special diets. VERDICT Filled with stunning photographs and thoughtful historical research, this contemporary Jewish cookbook will tempt many home cooks.” — Library Journal (STARRED review) “This could be my perfect book. Cultural Jewish cooking at its best—so many intriguing recipes—combined with fascinating history, personal family anecdotes, and an emphasis on great seasonal ingredients. In the same way that Marcella Hazan made authentic Italian cooking come to life for non-Italians, Amelia’s new work could have non-Jews preparing dishes like schmaltz-roasted potatoes, Tunisian lemon salad with harissa, salt-grilled chickpeas, and tzimmes every night!” —Ari Weinzweig, founding partner, Zingerman’s Community of Businesses “Amelia Saltsman has a warmth and a vibrancy that comes through beautifully in this book; her recipes capture the aliveness of ripe, seasonal ingredients, the importance of our farmers, and the diversity of flavors in Jewish food.” —Alice Waters, owner of Chez Panisse, author of The Art of Simple Food “Seasonal cooking guru Amelia Saltsman beautifully fuses her love of Old World ingredients and farmers’ market produce to create something truly magical and unique as she explores the world traditions of Jewish cuisine. As in her classic The Santa Monica Farmers’ Market Cookbook, her recipes are super-easy to follow—her passion for her subject and for cooking are impossible to resist!” —Chef Suzanne Goin, author of The A.O.C. Cookbook and Sunday Suppers at Lucques “Just as she did for farm-to-table cooking in her Santa Monica Farmers’ Market Cookbook, here Amelia Saltsman makes a deep bow to her Jewish roots with an interpretation that is both fresh and modern, but also honors its broad historical, familial, and spirit
